Due to their anti-fungal action, yeasts are becoming more and more wellliked as fresh sources for boosting food attributes including; flavor, color and vitamin content as well as agents for avoiding food spoilage. The purpose of this study was to investigate the probiotic attributes potential of some yeast strains. Ten yeast strains belong to five species (Saccharomyces cerevisiae, Geotrichum candidum, Kluyveromyces lactis, Debaryomyces hansenii & Torulaspora delbrueckii), and their probiotic characteristics were determined through several in vitro experiments. Except for two strains; Debaryomyces hansenii and Torulaspora delbrueckii, eight of these strains were capable of surviving in environments resembling the gastrointestinal tract with survival rates as high as 94-99% at pH 1.5-2.0. All strains can survive in an intestinal environment with a wide variety of temperatures, high NaCl concentrations, and bile salts of 0.5%. Additionally, after 48 h at 37 °C, they were all able to digest cholesterol in the range of 18 to 44%.